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Christmas pudding semifreddo

This is a simple use for leftover Christmas pudding or will add a homemade touch to store-bought pudding. You'll need to begin this recipe a day ahead.

You'll need

600 ml thickened cream 375 gm crème fraîche 2 tsp cinnamon ½ tsp each ground cloves and finely grated nutmeg 1 vanilla bean, scraped seeds only 250 gm Christmas pudding, coarsely crumbled 60 ml brandy 9 egg yolks 250 gm raw caster sugar 100 gm glacé orange, finely chopped   Christmas pudding crumbs 200 gm Christmas pudding, coarsely crumbled 20 gm demerara sugar 20 ml brandy


  • 01
  • Whisk cream, crème fraîche, spices and vanilla seeds in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required.
  • 02
  • Place Christmas pudding on a tray, drizzle with 20ml brandy and set aside.
  • 03
  • Whisk yolks, sugar and remaining brandy in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), transfer to an electric mixer and whisk until cool (2-3 minutes). Fold in cream mixture, then fold in soaked Christmas pudding and glacé orange, transfer to a 2½ litre-capacity container. Freeze until firm (6 hours-overnight).
  • 04
  • Meanwhile, for Christmas pudding crumbs, preheat oven to 200C. Combine ingredients in a bowl, tossing lightly to coat. Spread on a baking tray lined with baking paper and bake until crisp (10-12 minutes). Cool completely. Serve scoops of semifreddo scattered with Christmas pudding crumbs.

Note This recipe makes about 2 litres.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Young topaque.

Featured in

Dec 2009

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